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Easy Carrot Cupcake Recipe

How to make Easy Carrot Cupcake Recipe

Easy Carrot Cupcake RecipeThese cupcakes are moist and full with the flavours of carrots with pineapple bits and very easy to make.  Carrot Cupcakes became popular with its health benefits; it contains many nutrients in it and a big hit at any parties.  A healthy, delicious, moist and super easy to make carrot cupcakes. Carrot Cupcakes are the best alternative for their sweet tooth!

carrot cupcake 3

Easy Carrot Cupcake Ingredients:

  • 1 box (400g) Maya Whole Wheat Carrot Cake Mix
  • 1/3 cup canola oil
  • 1/2 cup water 
  • 2 eggs
  • 1½ cups carrots, shredded (loosely packed)
  • ¼ cup pineapple, drain and roughly chopped

Frosting:

  • 1 (8oz.) cream cheese
  • 1/2 cup icing sugar
  • 1/2 tsp. vanilla extract
  • 20 pcs. carrot fondant topper, to decorate (optional)
  • green food color, (optional)

Cooking Procedure:          

  • Preheat the oven to 350F and line the muffin pan with paper liners and set aside. Drain the pineapple, reserve the pineapple juice for later use and set aside. Wash, peel and shred 2 medium fresh carrots and measure as recipe needed about 1¼ cups (loosely packed). In a mixing bowl put the carrot cake mix and make a well in the center. Add in the canola oil, water, eggs, pineapple and shredded carrots. Stir all ingredients in a bowl until well blended.

carrot cupcake prep1

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  • Pour into a prepared muffin pan with paper liners. Bake for 18-25 minutes or until toothpick inserted in the center comes out clean. Transfer to a wire rack and let it cool completely before frosting. Meanwhile, beat the softened cream cheese until soft. Mix in icing sugar and vanilla extract and continue beating until smooth and well blended.
 
Using a palette knife spread the frosting on top of each cupcake. Top with fondant carrots in the center. If you have a remaining frosting add a drop of food color, any color you like and mix until blended, transfer in a plastic bag and pipe dots or lines to decorate your cupcake.
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Cupcakes are perfect for snacks or desserts and will definitely become a favourite in your baking collection.
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Most of the kids these days don’t like to eat veggies but when they try this recipe they wouldn’t know that they have actually eaten some vegetables.
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About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.Thanks for visiting, have a nice day and may the blessings chase you today!

4 comments

  1. I enjoyed reading your recipes !! I will try my best to do some of them !!! I am a retired teacher and a widow,It really lessened my loneliness reading your posts !!Regards !!!

  2. I like that this recipe uses a different type of flour other than what I am used to, which is all-purpose. I love carrot cake and cupcakes. 🙂 Good recipe. Thanks for sharing.

  3. love carrot cake.i’ll have to try these

  4. looks so awesome !
    Linda Marie Finn

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